You may also know about many famous brands of sausage all over the world. And sausage is also made from different types of meat like beef or pork. And today, we will introduce to you a new kind of pork sausage – Nduja.
Shortly, this sausage has a unique spicy taste, which helps it attract many customers. Not only that but this sausage is also used in a lot of meals in many countries around the world. Even though it is just sausage, Nduja can make your meal more special than a normal one. Come with us to know about this pork sausage.
You don’t need to worry that you cannot find any stores to get it because we will show you how to make it at home. It may be a little complicated, but the result will make you completely satisfied.
What is the Nduja?
You like sausage, and you like spicy spice, the Nduja is an ideal choice you should try once in life. Its name is relatively new for many people. But this is a type of pork sausage with unique spice. It is pretty similar to the Sobrasada sausage of Spanish too. Its resource is from Vibo Valentia province. After that, it was spread to Italy. And this item became famous in Britain and America in about 2015 – 2016. It also appeared in many restaurants.
The main ingredient of this sausage is meat from the head. In addition, it combined with some trimmings from different parts, fastback, clean skin, and Calabrian chili peppers. All ingredients will be minced together, stuffed in casings, and smoked. And these things bring to it a unique spice. Because of that, it is used in many meals from many countries.
Besides, this sausage may also contain many great nutrients. Thanks to that, a lot of chefs choose to use it in their food to make it more different and unique. Next, we will show you some information about the nutrition and calories in it.
How Many Nutrition and Calories in a Nduja?
We search for information about per serving of 100 grams of Nduja sausage. We know that it is not exactly 100 percent, but it will also help you learn more about it.
- Energy: 632 calories
- Proteins: 12.50 (from both animal and plant)
- Fats: 64.10
- Saturated: 24.80
- Monounsaturated: n.d.
- Polyunsaturated: n.d.
- Carbohydrates: 0.80
- Net carbs: 0.80
- Sugars: 0
- Cholesterol: n.d.
- Fiber: n.d
Not only that, but it also supplies users with many types of vitamins. And we believe that everyone will need these substances. Such as vitamin A, vitamin B1, vitamin B2, vitamin B5, vitamin B6, vitamin B12, vitamin C, vitamin D, vitamin E, vitamin PP, vitamin K, etc.
Do you think that is all? It is wrong. Some other minerals are essential parts of this sausage. You may know about them such as zinc, phosphorus, iodine, magnesium, copper, potassium, selenium, sodium, calcium, iron, carbohydrate units, FPU – fat-protein units, and so on.
Will You Try to Make Nduja at Home?
You have ever tried this item, and you want to eat it once in your life. However, your area doesn’t have any stores that provide it. Don’t be too disappointed because you can also learn how to make it at home. With some steps, you can create your own Nduja sausages, like your tastes and want. First of all, you need to prepare enough ingredients for the recipe. Here are all you need:
- 2 kilograms of pork back fat (it can also be chilled)
- 800 grams of minced pork lean (it can also be chilled)
- 30 grams of dried chilies (it has to be blitzed into a powder before that)
- 200 grams of red chilies (it has to be bombed into a paste before that)
- 60 grams of smoked paprika
- 56 grams of fine salt
- 9 grams of curing salt
- One ox bung( it need to be soaked in cold water for 4 hours before using)
Before you start to make it, ensure you get enough ingredients in the list above. You don’t need to preprocess them. Because we will also guide you on How to do everything correctly from the first step. Are you ready? Let’s get started.
- Step 1
Place the bowl of the stand mixer in the refrigerator for a long time before making it freeze.
- Step 2
Set up to ready the mincer. Then, start to mince all the fastback pork and lean pork you prepare. After finishing, put them into the bowl you freezer above.
- Step 3
Now, add both acceptable salt and curing salt you have into that mixture. You can also change the amount to help it is more suitable for your hobby.
Next, continue adding powder of dried chilies, the paste of red chilies, and smoked paprika. Remember not to add them too much if you cannot eat spicy food.
- Step 4
After that, mix all the ingredients well together. You can use your hands to mix them or use the mixer to be more comfortable and convenient. If you just make a smaller amount, we think mixing it by hand is not a big problem, so don’t worry about that.
Go on doing that until your mixture has a sticky paste form. Do you know why? Because the filling has to be sticky. To determine better, you can look at its color. It may be orange when every ingredient mix well and at that time, it is ready to come to the next step.
- Step 5
Soak the ox bung for about 4 hours. You can do it before you begin to make Nduja save more time.
Now, rinse all ox bung and drain them before adding the filling.
- Step 6
Now, start to fill it with the pork mixture. You will need to look for the opening by stretching it out. Then insert the arm inside it to make it loosen. From that, it will be easier to put the filling in.
Put a little of the mixture into it gradually. Repeat that thing until you feel it is complete. Don’t forget to push it all to make it stronger and more sure.
- Step 7
The next step is to form your sausage. A popular choice for you, it makes it look like a small ball. Separate all filling into many parts and repeat this step for each piece.
Another vital thing is tying an excellent knot to secure it better. You ought to create a few centimeters’ distances between each part.
- Step 8
After you complete all balls, use a knife to separate them from each other.
- Step 9
And one more time, you need to secure two tops more tightly to ensure you can hang them on without any problems. You can also use a long string to wrap it around it to divide it into four parts and make it stronger.
- Step 10
Repeat step 9 for all Nduja you have.
- Step 11
Up to now, it is pretty complete. But you cannot use it directly at present. Continue waiting when you let it cold-smoke for about 8 hours. A suitable condition that Kube recommends is 80% of the humidity and 12°C of the temperature.
If you store it in this condition, you can use it for at least one month, and the maximum is three months. And the best moment is about two weeks because it will be wetter and fresher too.
- Step 12
The last step is enjoying your Nduja. And different from other sausages, you need to cook it before eating. You can use it to stir it with pasta, stuff it into chicken, sprinkle it on the bruschetta, and many other meals.
In Summary
This is all the information we looked for about the Nduja sausage. You can feel that it is a pork sausage with a special taste and an excellent ingredient in many meals. Many chefs also use it in their meals because they cannot deny the attraction of this thing. So why don’t you try it once?
Hope that you like this thing and our article.
Thanks for reading all that we share with you.
See you on other occasions.
